A tuber, native to North America that is used as a vegetable when served. It has a lumpy and bulbous shape with a tan to red outer skin. The inner flesh is ivory colored with a very crisp texture and a sweet flavor. It can be chopped or sliced for use in salads or used as an ingredient in soups and meat dishes. Also known as a Girasole, Racine de Tournesol, Sunchoke, and Topinambour.
Jerusalem artichokes are available throughout the year. When selecting, choose those with large, crisp knobs, avoiding those with soft, dark or moldy spots. Store in a plastic bag in a cool dry place for up to one week.
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